Soak your cashews by adding them to a bowl and covering with water. Allow to soak for a minimum of 6 hours.
To make the cheesecake base start by adding the pecans to a food processor (Ninja Kitchen) and blitz into a flour-like mixture. Then add the pitted dates, ground almonds, coconut oil and vanilla extract to the food processor and blend into a sticky dough-like mixture.
Press the base mixture down into a cupcake tray (silicon works best and makes it easier to remove the cheesecake bites later).
Place the tray into the freezer to allow the bases to set whilst you make the cheesecake filling.
Drain and rinse the cashews then add to a food processor along with all the other cheesecake filling ingredients. Blend into a really smooth, creamy mixture.
Remove the bases from the freezer then spoon the filling on top of each base. If you’re using toppings add them now.
Place the cheesecakes back into the freezer for at least 2 hours to set. Remove the cheesecakes from the freezer and carefully remove from the cupcake tray.
Allow to sit at room temperate for around 15 minutes before enjoying! Keep refrigerated and consume with 3 days OR keep in the freezer and consume within 1 month.